摘要
以自然发酵的河豚鱼制品为对象,通过试验从天然发酵河豚鱼制品中分离及系统筛选出优良的乳酸杆菌、葡萄球菌和酵母菌,经性能测定,筛选出优质乳酸菌株L003、葡萄球菌C07和酵母菌Y04菌株,以其作为微生物发酵剂,从而为河豚发酵鱼酱的提供前期基础。
Taking the naturally fermented puffer fish products as the subject,through experiments,the excellent Lactobacillus,Staphylococcus and yeast were screened out from the natural fermented puffer fish products.After performance testing,the high-quality strains L003 and grapes Coccus C07 and Saccharomyces Y04 strains were used as microbial starters to provide a preliminary basis for the fermented fish sauce of puffer fish.
作者
钱小丽
QIAN Xiaoli(College of Cuisine Technology and Nutrition, Jiangsu College of Tourism, Yangzhou, Jiangsu 225127, China)
出处
《美食研究》
北大核心
2021年第1期93-98,共6页
Journal of Researches on Dietetic Science and Culture
基金
四川省高等学校重点实验室开放基金项目(PRKX2020Z22)。
关键词
河豚
鱼酱
菌株
筛选
puffer fish
fish sauce
strain
screening